
Anyway, moving away from the travel log, the very first meal I had when I went to Gandia was with some mutual friends. We went over to their apartment and they had been preparing a local dish called Fideuà. It's similar to Paella, but instead of rice, it's made with small macaroni style noodles called fideos. It's also made strictly with seafood. I was excited to try it cause it looked really good and smelled even better. When we sat down at the table, our friends told us the story of how Fideuà came about.
Back in the 50's-60's some local fisherman in the Gandia were pretty poor (back then fishing was one of he main industries in town. Now it's tourism lol.) They were so poor they ran out of rice and didn't have the pesetas to buy more. They were stuck using what they had, which happened to be fideos. Now being fisherman, they also ended up with alot of by-catch when they pulled in their nets. This by-catch mainly consisted of smaller prawns/shrimp, tiny crabs, other small animals, and galeras, or as we know them here MANTIS SHRIMP!!
Basically they took their noodles, their by-catch and simmered it all in fish broth till it had cooked down and the noodles had started to get chewy.
Now this was before I really knew much about reef tanks. I knew I wanted one, but I hadn't done much research about them, nor was I really in a point in my life where I had the time to start one up. Anyways, the very first place I came across a Mantis Shrimp (though I had no idea what one was at the time) was on my plate.

Now the normal shrimp and little crabs were great, thought the crabs were too small to get any meat off em. Basically all you could do was bite them on the rear end hard enough to crack their shell so you could suck the broth out of their insides. But the noodles are wonderful and perfectly chewy!
But the galeras, e.g. Mantis Shrimp are really tasty too! But they are a bit tricky to eat. First you gotta separate the head section from the tail. The tail is really the only part you can eat, but you can suck the broth outta their heads if you want. Next, you gotta take their little flippers off their back ends. That makes it easier to get the meat out of the tail.
At this point all you have left is the tail section. Put the whole tail in your mouth, holding on to the end where the flippers were with your fingers. Then you carefully pull the tail out of your mouth, using your lower teeth to ease the meat out of the tail. See the meat in the tail is stuck between the top shell and a membrane that covers the soft underside. It's kinda the same technique you would use to eat artichoke petals, but done alot more gently.
The reason you gotta be gentle and go slowly is the along the shell are spines the poke out to the sides on each shell segment. So unless you want to tear up the corners of your mouth or get severely poked, you gotta be careful. It's an art really and takes a few shrimp to get used to it, but they are worth it cause they tasty!!
_____________________________
Ingredients for 6 people:
600 grams small fideos.
3 cloves of garlic, pealed.
2 really ripe smaller tomatoes. (vine ripened tomatoes are best here)
1.5 liters fish stock.
6 galeras (mantis shrimp.)
6 small prawns
300 grams unpeeled small shrimp.
2 medium cuttlefish.
Olive oil
Lemon Juice
40 grams diced fresh parsley.
A good size pinch of toasted saffron or other yellow coloring.
5 grams paprika
Salt
Peal the small shrimp and set them aside. Sautee the heads and shells from the now peeled shrimp with a drizzle of olive oil till they turn a nice red color. When they are done place them in a blender with a small amount of fish broth and blend until smooth and there are no large pieces of shell left. Reincorporate your shrimp-shell smoothie back into the rest of the fish broth.
Wash and dry the prawns and galeras. Lightly salt them and set them aside.
Clean and chop the cuttle fish into small pieces.
Peal and chop the tomatoes.
In a mortar and pestle, mash the garlic, parsley, saffron, and lemon juice.
In a pallera, heat the olive oil over medium heat. (A paellera is a large pan used to make paella. Click here to see what one looks like. If you do not have a paellera you may use a very large frying pan.)
When the oil is hot, lightly fry the galeras and prawns, then remove them from the pan and set them aside.
In the same oil lightly fry the cuttlefish, then the chopped tomato, then the paprika. It is important that it done in this order.
Once the cuttlefish, tomato, and paprika are fried, add the fish stock and salt to taste.
When the stock begins to boil, add the noodles. After five or six minutes, give the noodles a stir, then spread the garlic and parsley paste you made over the noodles. Now add the galeras and prawns.
Reduce your heat slightly and let it continue to cook for another 15-17 minutes.
After this time, take the pan off the heat and let it rest undisturbed for 5-7 minutes to let the noodles soak up the cooking liquid.
Presentation: Typically the entire paellera is brought to the table where all seated eat family-style (in other words everyone eats from the paellera-no plates allowed!

If you chose to use a frying pan for this recipe, I would not recommend using your favorite pan as it is common for the noodles to stick a bit to the bottom. This is one of the tastiest parts of the dish, but to get it off your pan some soaking/elbow grease is required.
Anyone hungry?
~Ben

